Delicious & Healthy Recipes: Gluten-Free Angel Food Cake
There’s nothing more heavenly than a fluffy, airy and light Angel Food Cake that simply melts in your mouth. And a Gluten-Free Angel Food Cake has made it possible for everyone to taste the goodness of this classic dessert recipe. When I set out to make the perfect Gluten-Free Angel Food Cake, I knew it had to be just as good (if not better) than traditional Angel Food Cakes – without any gluten or dairy.
This recipe is perfect for anyone with gluten sensitivity or looking to cut gluten from their diet without compromising on the quality or taste. With a few simple modifications and substitutions, even someone with celiac disease can enjoy this magnificent sponge cake without any worries!
And, let me tell you – there’s no need to sacrifice great taste for dietary restrictions. This cake is deliciously sweet and wonderful with whipped cream, fruit or even chocolate toppings. Once you try this Gluten-Free Angel Food Cake, you will wonder how you ever enjoyed anything else before!
Why You’ll Love This Recipe
Do you ever crave a fluffy, moist cake that you can enjoy without any guilt? Well, look no further than this Gluten-Free Angel Food Cake recipe! Trust me, once you try this recipe, you’ll never go back to another cake.
Firstly, this cake is gluten-free which means that it contains no wheat flour, making it an enduring option for individuals who have celiac disease or gluten sensitivity. This recipe replaces traditional wheat flour with gluten-free ingredients like corn starch and rice flour without compromising the texture and flavor.
Secondly, baking an angel food cake can be intimidating with all the egg whites and leaveners. But, fear not my friend! This recipe only requires a handful of ingredients – egg whites, almond extract, sugar substitute, baking powder and some gums – guar gum and xanthan gum – to hold everything together. It is so incredibly easy that even a beginner can make it!
Thirdly, this perfect gluten-free dessert has incredible options for variation. Serve it plain or dress it up by pairing with whipped cream and fresh fruits or layering it with dairy-free chocolate frosting. The list of desserts recipes made with an angel food cake is endless!
Lastly, this cake is undeniably light and fluffy unlike most traditional cakes which are dense and sugary. You won’t feel guilty indulging in a little slice of heaven because it’s lower in calories than a regular cake.
In conclusion, this Gluten-Free Angel Food Cake recipe is ideal for anyone seeking a deliciously healthy dessert option. With easy-to-find ingredients and simple instructions, it’s definitely worth giving it a try. Trust me when I say that you will not regret it!
Ingredient List
Here are the key ingredients you’ll need to make this delicious Gluten Free Angel Food Cake recipe:
- Duncan Hines or Betty Crocker Angel Food Cake Mix: 1 box
- Gluten-Free All-Purpose Flour: 1 and 1/4 cups
- Cornstarch: 1/4 cup
- Granulated Sugar: 3/4 cup, divided
- Guar G*m: 1/2 teaspoon
- Xanthan Gum: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Egg Whites: from 10 to 11 large eggs (room temperature)
- Cream of Tartar: 1 and 1/2 teaspoons
- Vanilla Extract: 1 and 1/2 teaspoons
Note: When buying an angel food cake mix, make sure it’s a gluten-free brand unless otherwise specified. A store-bought mix often contains cake flour made from wheat, so be careful.
The Recipe How-To
Now that you know what makes this gluten-free Angel food cake recipe so special, let’s dive into the recipe itself. I want to emphasize that you will need a 10-inch tube pan for this recipe. It’s also important to note that the ingredients must be at room temperature, so take them out of the fridge ahead of time.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1 ¼ cups granulated sugar, divided
- ¼ teaspoon salt
- 10-11 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Step-by-step instructions:
- Preheat your oven to 350°F.
- In a medium bowl, sift together the gluten-free all-purpose flour, half of the sugar (¾ cup), and salt. Repeat sifting two more times and set aside.
- In a large mixing bowl, beat the egg whites until frothy. Add cream of tartar to stabilize the egg whites and beat on medium speed for one minute. Increase the speed to high and gradually add in the remaining sugar (½ cup). Continue beating until stiff peaks form and the mixture is glossy and smooth.
- Beat in vanilla extract (and almond extract if you’re using it).
- Using a spatula, gently fold in one-third of the flour mixture at a time into the egg white mixture until fully combined.
- Spoon into an ungreased tube pan and use a knife or spatula to cut through batter to remove any air bubbles.
- Bake at 350°F for around 35 minutes or until lightly golden and a toothpick inserted comes out clean.
- Remove from oven and invert immediately, allowing it to cool completely in the fall pan.
- Once the cake has cooled, run a knife around the edges and bottom of the pan to release the cake. Gently tap the fall pan onto the counter to loosen it.
- To remove Angel food cake from the pan, run a knife along the outside one more time before gently inverting again onto a serving dish or platter.
So there you have it – an easy gluten-free Angel Food Cake recipe that is perfect for any occasion. Top with whipped cream and fresh fruit, drizzle it with chocolate sauce, or serve it plain. Either way, your guests will be impressed by this light and fluffy gluten-free dessert.
Substitutions and Variations
Many people avoid gluten and dairy for health reasons, or simply personal preference. Fortunately, this angel food cake recipe is both gluten-free and dairy-free. However, if you are facing scarcity of some ingredients, or just want to experiment with different flavors, here are some substitution options for this recipe.
One common ingredient in baking is eggs. The recipe calls for 10-11 large egg whites, which can seem excessive if you’re using relatively small eggs. In such a case, you can increase the number of eggs to make up for the difference. Alternatively, you could use aquafaba – the liquid from a can of chickpeas – which works surprisingly well as an egg replacement.
If you don’t like the flavor of vanilla extract, or simply want to change things up a bit, feel free to substitute it with other extracts, such as almond or orange extract. This will give your angel food cake a unique taste and an extra dimension of complexity.
For those who do not prefer artificial sweeteners, feel free to replace it with natural sweeteners like honey or maple syrup. However keep in mind that liquid sweeter than granulated sugar would affect the consistency of your cake.
If you struggle finding guar gum or xanthan gum in your local stores or online marketplaces then as long as it is gluten-free and is labeled as “gluten-free flour mix”, using store-bought gluten-free flour mix such as Betty Crocker Angel Food Cake Mix is also allowed; however, when working with premade mixes or all-purpose gluten free flours be mindfull since they may contain additional ingredients that are not suitable for people with specific dietary requirements.
Want to add some extra flavor to your angel food cake? Try experimenting with different types of flour! You may try substituting part of the corn starch with almond flour or rice flour. This will give your cake a slightly nutty flavor and texture.
Lastly, don’t be afraid to get creative with your food pairings. Angel food cake pairs well with fresh berries and whipped cream, but it can also be served with chocolate or caramel sauce for a little indulgence. And of course, there are always some delicious gluten-free and dairy-free ice creams that would complement the airy texture and sweetness of this cake.
Serving and Pairing
When it comes to serving and pairing your Gluten Free Angel Food Cake, the options are endless. This light and delicate cake pairs wonderfully with fresh fruit or a dollop of whipped cream. You could also try adding a drizzle of chocolate sauce for a more indulgent dessert option.
If you’re looking for something a little more unique, why not try layering your cake with sliced strawberries or raspberries, and topping it off with a sprinkle of toasted almonds? The flavors and textures will blend perfectly together to create an unforgettable dessert.
For those who enjoy mixing flavors, pairing your Gluten Free Angel Food Cake with a tart raspberry sorbet or a citrusy lemon curd will add an extra dimension to this already delicious dessert.
Another great option is to serve the cake as part of an afternoon tea spread. Pair it with a pot of Earl Grey tea for an elegant and refined experience.
In terms of presentation, you could slice the cake into individual servings and dust each slice with powdered sugar, or leave it whole and decorate it with fresh flowers or berries for a more dramatic effect.
No matter how you choose to serve and pair your Gluten Free Angel Food Cake, one thing is for sure – it’s guaranteed to be a crowd-pleaser.
Make-Ahead, Storing and Reheating
If you can resist the temptation to devour your entire gluten-free angel food cake, it’s important to know how to store and reheat it correctly.
To make storing and reheating easier, I highly recommend cutting the cake into smaller portions before storage, so that you can more conveniently grab a slice when you’re craving something sweet.
If you plan on serving the cake within a day or two of baking it, you can keep it at room temperature, in an airtight container. This will keep it fresh and moist. However, if you need to store it for longer than two days, I suggest wrapping it in plastic wrap and putting it in the refrigerator for up to four days.
When ready to reheat your leftover cake, preheat the oven to 350°F. Place the slices onto a baking sheet lined with parchment paper and put them in the oven for 5-7 minutes. If you prefer a softer texture, cover the slices with foil or plastic wrap before reheating.
You can also enjoy your gluten-free angel food cake cold by slicing it into smaller portions and pop them into an airtight container or freezer-safe ziplock bag. They can be frozen for up to three months. Thawing can be done overnight in the fridge or at room temperature for a couple of hours.
Now that you know how to properly store and reheat your homemade gluten-free angel food cake, there is no excuse not to make this heavenly dessert ahead of time!
Tips for Perfect Results
Now that you know how to make a delicious and gluten-free angel food cake, here are some tips that will help you achieve perfect results every time.
1. Use fresh eggs
When making an angel food cake, using fresh eggs is crucial for the texture of the final product. Fresh egg whites whip better than older ones, which can lead to a less fluffy and stable cake. Make sure your eggs are at room temperature before beginning the recipe.
2. Beat egg whites properly
To get the perfect height and lightness in your angel food cake, you need to beat the egg whites to the right consistency. They should be beaten until they form stiff peaks but are still glossy and not dry.
3. Sift ingredients thoroughly
Sifting the flour and sugar is an essential step in creating a smooth and delicate texture for your cake. It helps to evenly distribute the ingredients and prevent any possible lumps or bumps in your batter.
4. Use a clean, dry bowl
Before beating your egg whites, make sure that your mixing bowl is clean and completely dry. If there are any residues of grease or moisture on the bowl, it can hinder the formation of stiff peaks in your egg whites.
5. Add cream of tartar or vinegar
Adding a small amount of cream of tartar or vinegar to your egg whites can help stabilize them during beating, leading to a more stable meringue with increased volume.
6. Let the cake cool properly
Angel food cakes require some cooling time before they can be removed from their pan to prevent them from collapsing. After removing it from the oven, invert it onto a wire rack and let it cool completely without removing it from the pan.
By following these tips and tricks, you can easily create a perfect gluten-free angel food cake that is light, fluffy, and free of dairy. Serve it on its own or add some whipped cream and strawberries for an extra touch of sweetness.
FAQ
As a nutritionist cum food blogger, I have encountered several questions from my readers about gluten-free, dairy-free and organic foods. Therefore, in this section, I will answer some common FAQs that would help you while preparing the Gluten-Free Angel Food Cake Recipe. So, let’s dive into it!
Is there a gluten-free angel cake mix?
A package of three Kinnikinnick Gluten Free Angel Food Cake Mixes, each weighing 15.9 ounces.
Is Duncan Hines angel food cake gluten-free?
According to the ingredients listed on the Duncan Hines website, their angel food cake mix contains both eggs and wheat, making it unsuitable for those following a gluten-free diet.
Why does my gluten-free angel food cake fall out of the pan?
When making Gluten-Free Angel Food Cake, it’s crucial to avoid underbaking as it can result in the cake collapsing while being cooled upside down. To prevent this, it’s better to err on the side of caution and slightly overbake the cake instead.
Does Betty Crocker angel food cake have gluten?
If you are someone who avoids gluten, it is important to note that most angel food cakes available in the market are not gluten-free unless stated otherwise. They usually contain wheat-based cake flour, which makes them unsuitable for people who require a gluten-free diet. Additionally, some popular cake mixes, like the Betty Crocker angel food cake mix, also contain wheat flour, making them off-limits for people with gluten sensitivities.
Bottom Line
In conclusion, this Gluten-Free Angel Food Cake recipe is the most perfect dessert for anyone on a gluten-free and dairy-free diet. Not only is it light and fluffy, but it’s also easy to make, and its ingredients are readily available at your local store. Whether you have a sweet tooth or not, this recipe will bring out a smile on your face.
Moreover, this recipe is versatile, and its variations will keep you entertained throughout the week. It goes well with a variety of toppings such as chocolate, whipped cream, fruits or even enjoyed plain.
In summary, I highly recommend giving this Gluten-Free Angel Food Cake recipe a try for its nutritional value and overall amazing taste. Health should be at the forefront of our minds when it comes to meal preparation as we all know by now how food directly affects our bodies. This recipe guarantees that you enjoy your cake without sacrificing your health.
Gluten Free Angel Food Cake Recipe
Ingredients
- 12 egg whites (or 2 cups liquid egg whites)
- 1 teaspoon cream of tartar
- 1 teaspoon xanthan gum
- 1 teaspoon guar gum
- 1/4 teaspoon baking powder
- 8 packets stevia artificial sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 cup vanilla eggs or 1/4 cup whey-based protein powder
- 1/4 cup almond flour
- 3 tablespoons powdered egg whites
Instructions
- Heat oven to 350 degrees. Generously coat a large flute pan with cooking spray on the fluted center and bottom only, but NOT the outer sides.
- In stand mixer bowl, combine egg whites, cream of tartar, xanthan gum, guar gum, baking powder, stevia and extracts.
- Beat on low for 30 seconds, then increase mixer to high and beat until very stiff peaks form, about 4 minutes. The mixture will be airy, voluminous and thick.
- Into a small bowl sift the protein powder, almond flour and powdered egg whites. Sprinkle 1/2 of the dry ingredients over the egg whites. Run the mixer at medium for 5 seconds, just until dry ingredients are incorporated. Sprinkle remaining dry ingredients over the egg whites and mix again just to incorporate.
- Increase mixer speed to high for 5 seconds.
- Scrape sides of the bowl with silicone spatula and gently fold the mixture once or twice. Transfer 1/2 the mixture to the prepared pan, then use spatula to smooth the top. Repeat with remaining mixture. Firmly tap the pan on the counter to help eliminate air bubbles.
- Bake 35 minutes. Remove the pan from the oven and overturn the pan and cool upside down. When cooled, release the cake running a knife along the outside of the pan.